Saturday, December 12, 2009

This makes for a quick and healthy breakfast. The idea is from a Lentil Toast recipe in one of my collection of cookbooks. That recipe used puy lentils. I did not have those on hand, also I wanted to make it a quicker version, hence replaced it with a can of cannelini beans.

Here's how I made these bean toasts:

1 can cannelini (white) beans or any other per your taste - drained & rinsed

1 tsp oil

1 clove garlic - minced

1/4 cup finely chopped onions

1/2 tomato - finely chopped

handful of frozen chopped spinach

salt & pepper to taste

Bread slices - I use multi-grain bread

Heat the oil. Saute the onions for 5 mins until lightly brown. Add the garlic, tomato, frozen spinach, beans, salt & pepper. Saute another 5 - 10 mins. Use this mix on toasted bread as I did above to make an open faced toast. Or fill between 2 slices of bread and toast in a sandwich toaster. The mix is also dry enough to use as a filling in parathas.

Friday, December 4, 2009

Pav Bhaji is a popular street food in Mumbai, my hometown. To me, it represents the quintessential nature of the city - a mishmash of different veggies (u can literally throw in any) with an end product that has something for every kind of palate.

Here's how I make it:

1 tbsp Amul butter or vegetable oil

1 big onion - chopped

1 big green bell pepper - chopped

4 juicy tomatoes - chopped (u can substitute with tomato puree too)

1 tbsp ginger paste

1 tbsp garlic paste

3 - 4 big potatoes - peeled and chopped

1 cup cauliflower flowerets

1 cup frozen peas and carrots mix

Salt & sugar to taste

1 - 2 tsp red chilli pwd

2 - 3 tbsp pav bhaji masala (I use Everest brand)

Heat the butter/oil in a pressure pan. Add chopped onions and fry till lightly browned. Add the bell pepper and fry another 3 - 4 mins. Add the ginger and garlic pastes, fry 1 min. Add the tomatoes. Fry well for 5 mins. Add the potaotes, cauliflower, peas and carrots along with the masalas and seasonings. I usually add about half the given quantities at this stage. Add about 2 cups of water, close the pressure pan and cook for 2 - 3 whistles. When the lid can be opened and the bhaji has slightly cooled, reheat it gently while mashing all the veggies together with a potato masher. This bhaji is typically eaten well - mashed. Check & adjust the seasonings at this stage.

Serve hot garnished with chopped onions and cilantro, with a lemon wedge on the side. And ofcourse with well butterred and roasted pav.

(All the veggies mentioned above can be rough chopped. I just throw them in my food processor one after another.)

(Though this bhaji is easiest made in a pressure pan, u can make it in a regular pot too. Just use boiled potatoes, cauliflower, peas and carrots in this case.)

About Me

Ever since I started cooking, the kitchen is the one place where I feel totally in command...hence the blog name.
I'd like this blog to be a one-stop shop for all my favorite recipes...and hopefully you will like some of them too. Thanks for stopping by.